Lipids: A noteworthy role in better tea quality

Huang, Fang-Fang; Bai, Si-Lei; Liu, Zhong-Hua; Li, Juan; Huang, Jian-An; Xiong, Li-Gui; Huang, Fang-Fang; Bai, Si-Lei; Liu, Zhong-Hua; Li, Juan; Huang, Jian-An; Xiong, Li-Gui; Bai, Si-Lei; Liu, Zhong-Hua; Li, Juan; Huang, Jian-An; Xiong, Li-Gui; Bai, Si-Lei; Liu, Zhong-Hua; Li, Juan; Huang, Jian-An; Xiong, Li-Gui; Yang, Pei-Di; SCI

机构： Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Hunan, Peoples R China; Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China; Hunan Agr Univ, Coinnovat Ctr Educ, Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China; Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Hunan, Peoples R China; Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Hunan, Peoples R China;

来源：FOOD CHEMISTRY年份：2024

关键词： Lipids; Preharvest tea leaves; Postharvest tea leaves; Flavor formation